Can you believe it’s February? How are you doing with your New Year’s resolutions? I’m continuing to bring you “healthified” recipes, so we can all encourage one another in our goals toward being more healthy in 2011!
This is the second recipe I bring to you from Stephanie O’Dea’s new cookbook, More Make It Fast, Cook It Slow. This cookbook is Ms. O’Dea’s second cookbook of tasty (and gluten free!) slow cooker recipes. I highly recommend it!
I’m not sure what caught my eye about this recipe, and even as I was throwing the ingredients into the crockpot, I was skeptical. But once it cooked through, I was pleasantly surprised at the great taste and texture from this dish. Hubby was a big fan! Despite being a vegetarian dish, it was really delicious and filling – so don’t let that hold you back!
Sweet Potato Chili (vegan!)
(from More Make It Fast, Cook It Slow by Stephanie O’Dea)
- 2 Sweet Potatoes, peeled and diced into 1 or 2-inch chunks
- 1 yellow onion, diced
- 1 red bell pepper, seeded and chopped
- 1 (14.5 oz) can tomatoes
- 1 (15-oz) can of red kidney beans, drained and rinsed
- 2 garlic cloves, minced
- 1 TBS chili powder
- 1 tsp smoked paprika
- 2 tsp chipotle chili powder
- 1/2 tsp kosher salt
- 1/2 cup orange juice
- 1 cup water
Put the sweet potato into your slow cooker. Add the diced onion. Follow with the red bell pepper, tomatoes, beans, garlic and seasonings. Pour in OJ and water. Cover and cook on love for 6-8 hours, or until the onion is translucent and teh sweet potato is fork-tender (if uoi want the sweet potato to get really squishy and disappear when stirred, cook longer).
I couldn’t afford to buy the smoked paprika and chipotle chili powder, as I don’t keep these spices regularly stocked in my pantry. So, to offset the cost, Hubby and I decided to grab a small can of chili’s in smoked adobo sauce. I figured it gave the chili flavor and smoked flavor that the other seasonings offered. I’m sure it changed the taste slightly, but it was still scrumptious. So, if you can’t justify spending the $8-$10 for these 2 seasonings, grab the cheap can of chili’s in adobo. It turns out well.
Also, this is a recipe that you REALLY want to let the meal cook long and slow. We tried to take it off the heat and eat it after about 5 hours, and it was still crunchy and the flavors weren’t set. We let it cook on low for another 2 hours, and the texture and taste were way better. We ate this for lunch over the course of several days, and really enjoyed it.
I hope it turns out well for you!
You can read more about Steph’s life and recipes at her blog, Confessions of a Stay-At-Home Mom.